No wonder May is #nationalsaladmonth - leafy greens have exploded onto the farmers market scene in the past few weeks! We can’t get enough of tender baby mix, red leaf, green leaf, butterhead, and crisp romaine.
Even The New York Times Magazine got into the act by featuring The Best Green Salad in the World this past Sunday. They highlighted something we’ve known for years - it’s all about a simple, flavorful, and fresh dressing. If you really want to geek out on the intricacies of washing lettuce and drizzling vs dressing, then definitely check out the story and recipe above. We also recommend our four new salads for May (Pro Tip: if you just want a simple and straightforward salad with no fuss, head on over to our Spring Salad recipe, follow the instructions for just the dressing, and toss it on some freshly rinsed - no special technique needed - local lettuce).
Speaking of simple, here’s a tip from our resident home chef, Rebekah.
I take a big bowl, coat the bottom with oil, add my vinegar (or other acid), any herbs I want to use, and whisk everything together before tossing in the lettuce and mixing to coat the greens. It’s a simple, yet very effective method for dressing salad and never fails to earn rave reviews from my guests.
Aside from greens, we are loving local eggs right now…unbelievable! We’re especially obsessed with Early Bird Farm spring eggs. The intense orange yolks and knock-your-socks-off flavor have us eating eggs for almost every meal. Try our Roasted Asparagus and Eggs, Boiled Eggs, and Anything Scramble anytime of day!
What else excites us Right Now? We won’t lie - we’re anxiously awaiting the first berries of the season. But in the meantime, there’s a bounty of spring vegetables to enjoy and really sink our teeth into before we gorge on red, ripe fruit for months to come. This month we’re highlighting the tastes your body needs to maintain optimal health as we transition from early to late spring and embrace bright, long days and warmer weather. Besides Lettuce, our May recipes feature Asparagus, Arugula, Spinach, Carrots (of the delightfully slender spring variety), Radishes, Turnips, Rhubarb and more!
Our Workout! section features two skills that come in handy as we move into the bountiful months of the year. Preservation is key for reducing waste as gardens and farms start to move into high production. Pickling and jams are fun and easy ways to stock your freezer and pantry with your favorite spring flavors. Check our our Pickled Onions, Picked Carrots, and Rhubarb Jam recipes featured for May!